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Trends in Food Science and Technology

Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.

Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.

Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad
Institución detectada Período Navegá Descargá Solicitá
No detectada desde jul. 1990 / hasta dic. 2023 ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0924-2244

ISSN electrónico

1879-3053

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

Cobertura temática

otras-ingenierias

Otras ingenierías y tecnologías

Tabla de contenidos

doi: 10.1016/j.tifs.2020.08.010

Efficiency in the process industry: Three thermodynamic tools for better resource use

Signe Kjelstrup; Elisa Magnanelli

Palabras clave: Food Science; Biotechnology.

Pp. 84-90

doi: 10.1016/j.tifs.2020.08.008

The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies

Alessio CappelliORCID; Lorenzo Bettaccini; Enrico CiniORCID

Palabras clave: Food Science; Biotechnology.

Pp. 91-101

doi: 10.1016/j.tifs.2020.08.004

Synthesis of metal-organic frameworks (MOFs) and its application in food packaging: A critical review

P.S. Sharanyakanth; Mahendran RadhakrishnanORCID

Palabras clave: Food Science; Biotechnology.

Pp. 102-116

doi: 10.1016/j.tifs.2020.08.007

Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods

Alejandra Hurtado-Romero; Mariano Del Toro-Barbosa; Luis Eduardo Garcia-Amezquita; Tomás García-CayuelaORCID

Palabras clave: Food Science; Biotechnology.

Pp. 117-131

doi: 10.1016/j.tifs.2020.08.009

Applications of cyclodextrins in food science. A review

Adrián MatencioORCID; Silvia Navarro-Orcajada; Francisco García-Carmona; José Manuel López-Nicolás

Palabras clave: Food Science; Biotechnology.

Pp. 132-143

doi: 10.1016/j.tifs.2020.07.019

Bridging the gap between the science of cultured meat and public perceptions

A. Janet Tomiyama; N. Stephanie Kawecki; Daniel L. Rosenfeld; Jennifer A. Jay; Deepak Rajagopal; Amy C. Rowat

Palabras clave: Food Science; Biotechnology.

Pp. 144-152

doi: 10.1016/j.tifs.2020.07.029

Modulation of neuroinflammatory pathways by medicinal mushrooms, with particular relevance to Alzheimer's disease

Naufal Kushairi; Nor Athirah Kamaliah Ahmad TarmiziORCID; Chia Wei Phan; Ian Macreadie; Vikineswary Sabaratnam; Murali Naidu; Pamela DavidORCID

Palabras clave: Food Science; Biotechnology.

Pp. 153-162

doi: 10.1016/j.tifs.2020.06.009

Recent developments in vibrational spectroscopic techniques for tea quality and safety analyses

Xiaohui Lin; Da-Wen Sun

Palabras clave: Food Science; Biotechnology.

Pp. 163-176

doi: 10.1016/j.tifs.2020.08.012

Research progress on liposomes: Application in food, digestion behavior and absorption mechanism

Weilin Liu; Yingying Hou; Yangyi Jin; Yanping Wang; Xiankang Xu; Jianzhong Han

Palabras clave: Food Science; Biotechnology.

Pp. 177-189

doi: 10.1016/j.tifs.2020.08.003

Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention

Lijun SunORCID; Yueyi Wang; Ming Miao

Palabras clave: Food Science; Biotechnology.

Pp. 190-207